Spiced Shrimp And Rice Machbous Rubyan Recipes

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MACHBOUS RUBYAN (RICE WITH SHRIMPS)



Machbous Rubyan (Rice With Shrimps) image

This is a classic Gulf dish -- yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!

Provided by baraahnz

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

2 cups basmati rice
4 tablespoons ghee
2 large chopped onions
6 chopped garlic cloves
1 kg shelled shrimp
2 teaspoons curry powder
2 cinnamon sticks
2 bay leaves
2 teaspoons baharat (I used curry powder since we didn't have any baharat but baharat would be much better)
1 teaspoon ground cardamom
4 large peeled and chopped tomatoes
1/4 cup finely chopped fresh coriander (also known as "cilantro")
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon turmeric
1 1/2 cups water
1/2 cup almonds

Steps:

  • Soak rice.
  • Fry onion and garlic in ghee until golden brown in a large pan.
  • Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
  • Cook until the shrimps become opaque in colour.
  • Remove half the shrimps and keep aside.
  • To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
  • Stir over heat for 5 minutes.
  • Add water.
  • Bring to a boil then simmer for 3-5 minutes.
  • Drain rice and stir into sauce.
  • Bring it to the boil and simmer for 10 minutes.
  • Cover tightly.
  • Simmer over low heat for 25-30 minutes or until rice is cooked.
  • Boil almonds.
  • Remove their shells and halve.
  • Fry until golden brown.
  • Serve rice on a large platter.
  • Add reserved shrimps and fried almonds to garnish.

Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9

SPICED SHRIMP AND RICE (MACHBOUS RUBYAN)



Spiced Shrimp and Rice (Machbous Rubyan) image

I was given buharat spice mix for Christmas. Now I'm searching for ways to use it. I haven't made this, but I will. I'm a bit dubious of the long cooking time for the shrimp, and the amount of liquid for the rice, but I'll let you know. I also posted a recipe for the spice mix, similar to the one I was given.

Provided by JustJanS

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 13

1 kg raw shrimp, peeled and deveined
2 -3 tablespoons butter
2 garlic cloves, minced
1 large onion, chopped
3 teaspoons baharat spice mix
1 teaspoon turmeric
1 1/2 cups chopped peeled tomatoes
2 teaspoons salt
fresh ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh cilantro leaves
2 1/2 cups water
2 cups basmati rice or 2 cups jasmine rice, washed until the water runs clear

Steps:

  • Heat one tablespoon of butter in a large pot over moderately high heat.
  • Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
  • Remove and set aside.
  • Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
  • Stir in the buharat and turmeric and cook for 1 minute.
  • Add the tomatoes, salt and pepper and chopped herbs.
  • Bring to the boil and add the water.
  • Cover and boil over moderate heat for 5 minutes, then add the rice.
  • Bring to the boil and boil covered for 10 minutes.
  • Reduce the heat to low.
  • Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
  • Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
  • Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
  • Serve.

SPICY SHRIMP WITH RICE



Spicy Shrimp with Rice image

No one will doubt that "light" cooking can be tasty when you put a helping of this zippy shrimp in front of them. The seafood is seasoned just right with garlic, pepper and hot sauce. - Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, finely chopped
1 large green pepper, chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 can (8 ounces) tomato sauce
1/2 cup reduced-sodium chicken broth
1/2 cup minced fresh parsley
1 jar (4 ounces) diced pimientos, drained
1 to 2 tablespoons Louisiana-style hot sauce
1/4 teaspoon onion salt
1/4 teaspoon pepper
2 pounds uncooked large shrimp, peeled and deveined
5-2/3 cups hot cooked rice

Steps:

  • In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, broth, parsley, pimientos, hot sauce, onion salt and pepper. , Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 273 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 425mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

ONE-POT SPICED SHRIMP AND RICE



One-Pot Spiced Shrimp and Rice image

This easy one-pot shrimp recipe is homey, comforting, and weeknight-friendly, with minimal cleanup. Double the red pepper and olive sauce base for pasta.

Provided by Kendra Vaculin

Time 1h10m

Yield 4 servings

Number Of Ingredients 17

2 Tbsp. extra-virgin olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1 (16-oz.) jar roasted red peppers, drained, finely chopped (about 1¾ cups)
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Freshly ground black pepper
1 cup green olives, smashed, pits removed
2 Tbsp. double-concentrated tomato paste
¼ tsp. crushed red pepper flakes
1 (14-oz.) can whole peeled tomatoes
1 lb. large shrimp, peeled, deveined
Kosher salt, freshly ground pepper
1 cup jasmine rice, rinsed until water runs clear
1 tsp. ground cumin
1 tsp. ground turmeric
2¾ cups low-sodium vegetable broth or water
Chopped parsley (for serving)

Steps:

  • Heat oil in a medium Dutch oven or other heavy pot over medium-high. Cook onion and garlic, stirring occasionally, until onion is slightly softened, about 4 minutes. Add roasted red peppers and salt; season with black pepper. Cook, stirring occasionally, until mixture is jammy, 8-10 minutes. Add olives, tomato paste, and red pepper flakes and cook, stirring often, until paste is slightly darkened in color, about 3 minutes. Add tomatoes, crushing with your hands as you go, and their liquid and cook, stirring often, until slightly thickened, about 4 minutes.
  • While the sauce is cooking, pat shrimp dry with paper towels. Season with salt and pepper; set aside.
  • Stir rice, cumin, and turmeric into sauce, then pour in broth. Increase heat to high and bring to a boil. Cover pot, reduce heat to medium-low, and simmer, adjusting heat to low to maintain a simmer if needed, until rice is tender and liquid is mostly absorbed, about 15 minutes.
  • Uncover pot and stir in reserved shrimp. Re-cover pot and cook until shrimp are opaque throughout, about 3 minutes.
  • Divide shrimp and rice among bowls and top with parsley.

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